Wheat in human nutrition

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Accession no. 229312

• Shelf location: D550-AYK
• Donor: Keith Sutherland
• Notes: FAO Nutritional studies series no 23

Divisions within this publication

• 1: 1. The history of wheat
• 2: 2. The nutritive value of wheat
• 3: The nutritive value of wheat: Variation in nutrient content
• 4: The nutritive value of wheat: Structure of the grain
• 5: The nutritive value of wheat: Composition of different parts 0f the grain
• 6: The nutritive value of wheat: Pericarp and testa
• 7: The nutritive value of wheat: Embryo
• 8: The nutritive value of wheat: Scutellum
• 9: The nutritive value of wheat: Endosperm
• 10: The nutritive value of wheat: Wheat proteins
• 11: The nutritive value of wheat: Calculation of protein content
• 12: The nutritive value of wheat: Biological value of wheat proteins
• 13: The nutritive value of wheat: Nitrogen balance tests
• 14: The nutritive value of wheat: Percentage of calories from wheat proteins
• 15: The nutritive value of wheat: Growth tests
• 16: The nutritive value of wheat: Supplementation of wheat proteins
• 17: The nutritive value of wheat: Digestibility
• 18: The nutritive value of wheat: Phytic acid
• 19: The nutritive value of wheat: Effects of storage
• 20: 3. Wheat production
• 21: Wheat production: World production
• 22: Wheat production: Areas of cultivation
• 23: Wheat production: Species and varieties of wheat
• 24: Wheat production: Yields
• 25: Wheat production: Irrigation
• 26: Wheat production: Mechanization
• 27: Wheat production: Combination of measures
• 28: Wheat production: Production in various countries and regions
• 29: Wheat production: Western Asia and North Africa
• 30: Wheat production: The Indian peninsula
• 31: Wheat production: Japan
• 32: Wheat production: China
• 33: Wheat production: Africa south of the Sahara
• 34: 4. Forms in which wheat is eaten
• 35: Forms in which wheat is eaten: Parching or roasting
• 36: Forms in which wheat is eaten: Porridge
• 37: Forms in which wheat is eaten: Unleavened bread or flatbread
• 38: Forms in which wheat is eaten: Leavened bread
• 39: Forms in which wheat is eaten: Basic procedures
• 40: Forms in which wheat is eaten: Fermenting agents
• 41: Forms in which wheat is eaten: Nature of the flour
• 42: Forms in which wheat is eaten: Chemical additives
• 43: Forms in which wheat is eaten: New techniques
• 44: Forms in which wheat is eaten: Traditional forms of leavened bread
• 45: Forms in which wheat is eaten: The nutritive value of bread
• 46: Forms in which wheat is eaten: Additional ingredients, diluents and special breads
• 47: Forms in which wheat is eaten: Bulgur
• 48: Forms in which wheat is eaten: Paste products
• 49: Forms in which wheat is eaten: Breakfast foods
• 50: Forms in which wheat is eaten: Biscuit
• 51: Forms in which wheat is eaten: Cakes
• 52: 5. The consumption of wheat
• 53: The consumption of wheat: National food balance sheets
• 54: The consumption of wheat: Aspects of wheat consumption in various countries
• 55: The consumption of wheat: United States
• 56: The consumption of wheat: United Kingdom
• 57: The consumption of wheat: France
• 58: The consumption of wheat: Netherlands
• 59: The consumption of wheat: India and Pakistan
• 60: The consumption of wheat: Japan
• 61: The consumption of wheat: China (mainland)
• 62: 6. Milling and nutrition
• 63: Milling and nutrition: Stone milling
• 64: Milling and nutrition: Roller milling
• 65: Milling and nutrition: Extraction rates and the properties of flour
• 66: Milling and nutrition: Nutritive value
• 67: Milling and nutrition: Digestibility
• 68: Milling and nutrition: Colour
• 69: Milling and nutrition: Taste
• 70: Milling and nutrition: Baking quality
• 71: Milling and nutrition: Keeping quality
• 72: Milling and nutrition: Use of the bran or offal
• 73: Milling and nutrition: White versus brown bread
• 74: 7. Enrichment
• 75: Enrichment: Enrichment in the United States
• 76: Enrichment: Enrichment in some other countries
• 77: Enrichment: Enrichment in the United Kingdom
• 78: Enrichment: Enrichment with iron and calcium
• 79: Enrichment: Evaluation of enrichment
• 80: Enrichment: Amino acid supplementation
• 81: 8. Wheat, health and disease
• 82: Wheat, health and disease: General relationships
• 83: Wheat, health and disease: Beriberi
• 84: Wheat, health and disease: Coeliac disease
• 85: Wheat, health and disease: Dental caries
• 86: Wheat, health and disease: Wheat and pellagra
• 87: 9. Trends
• 88: Trends: Consumption
• 89: Trends: Decline in consumption in certain countries
• 90: Trends: Rising consumption
• 91: Trends: Production and trade
• 92: Trends: The international wheat council
• 93: Trends: Milling
• 94: Trends: Preparation
• 95: Trends: Bread in Nigeria
• 96: 10. Wheat as a food for young children
• 97: 11. Encouraging wheat consumption
• 98: 12. Extraction levels and enrichment
• 99: 13. The future
• 100: 14. Wheat production, by region and by country, (crop years 1959/60 to 1963/64)
• 101: Bibliography